This recipe for Rosemary White Beans with Onions and Tomatoes has quickly become a staple in my house this winter.
It is quick to prepare, I tend to have most of these ingredients already on hand, and it is so darn comforting! It is also a one pot meal so there are less dishes to clean up when you’re done cooking and enjoying your meal!
I adapted this recipe from NYT Cooking slightly.
Ingredients:
- 1/2 cup olive oil, divided
- 1 large onion, thinly sliced
- salt, to taste
- 8 garlic cloves, thinly sliced
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon red pepper flakes
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 3 plum tomatoes, chopped (about 1 cup)
- the zest of 1 lemon
- 1 cup chopped fresh parsley leaves
- 1 loaf Italian bread, sliced
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